416 



DATA OF PROPERTIES OF STARCHES OF PARENT- AND HYBRID-STOCKS. 



In the reaction with chloral hydrate H. ossultan- 

 pyrrha shows qualitatively a very close relationship to the 

 parents, but is slightly closer to 77. ossultan than to 77. 

 pyrrlia. A character appearing in a parent is sometimes 

 further developed in the hybrid. 



The reaction with chromic acid begins in a few grains 

 in 1 minute. Complete gelatinization occurs in less than 

 0.5 per cent of the entire number of grains and 1 per 

 cent of the total starch in 5 minutes ; in about 5 per cent 

 of the grains and 45 per cent of the total starch in 15 

 minutes ; in about 43 per cent of the grains and 86 per 

 cent of the total starch in 20 minutes; in about 72 per 

 cent of the grains and 96 per cent of the total starch in 

 25 minutes; in about 99 per cent of the grains and more 

 than 99 per cent of the total starch in 30 minutes. (Chart 

 D44.) 



The reaction with pyrogallic acid begins immediately. 

 Complete gelatin izatiou occurs in about 18 per cent of the 

 entire number of grains and 20 per cent of the total 

 starch in 5 minutes ; in about 60 per cent of the grains 

 and 85 per cent of the total starch in 15 minutes ; in about 

 88 per cent of the grains and 93 per cent of the total 

 starch in 30 minutes; in about 92 per cent of the grains 

 and 96 per cent of the total starch in 45 minutes ; in about 

 95 per cent of the grains and 98 per cent of the total 

 starch in 60 minutes. (Chart D 41.) 



The reaction with nitric acid begins in a few grains 

 in half a minute. Complete gelatinization occurs in 

 about 1 per cent of the entire number of grains and 2 

 per cent of the total starch in 5 minutes ; in about 6 per 

 cent of the grains and 19 per cent of the total starch in 

 15 minutes ; in about 16 per cent of the grains and 40 per 

 cent of the total starch in 30 minutes ; in about the same 

 percentage of the grains and 65 per cent of the total starch 

 in 45 minutes ; in about 22 per cent of the grains and 67 

 per cent of the total starch in 60 minutes. (Chart D 46.) 



The hilum swells but no bubble was detected, about 

 as in II. ossultan, a little less frequently than in 77. 

 pyrrlia; and the fissures in the untreated grain become 

 more refractive than in the parents, but nearer to H. 

 pyrrlia. The entire grain becomes very refractive, but 

 the lamella? occasionally become more distinct over the 

 main body of the grain, more frequently than in the 

 parents, but nearer that observed in //. pyrrlia than in 

 H. ossultan. One lamella forms a line of demarcation 

 between the main body and the border in more grains 

 than in the parents. The fissures are very deep and 

 much branched, much more prominent than in H . ossul- 

 tan and the same as in 77. pyrrlia. The method of gela- 

 tinization is varied as in both parents; and the lamellae 

 are disorganized with the appearance of very refractive 

 granules, more refractive than in H . ossultan and the 

 same as in H. pyrrlia. The border, which may be either 

 located only at the distal margin or surround the entire 

 grain, is more frequently gelatinized before the main 

 body of the grain and is accompanied by more distortion 

 than in the parents, but nearer to H. ossultan. The 

 rupture of the capsule at several points with deep slash- 

 ing is not so frequent as in the parents, but nearer to 

 H. pyrrha. 



The gelatinized grains are swollen and slightly to 

 considerably distorted, about as in the parents. A 

 smaller number of grains are completely gelatinized 



but many more are deeply fissured and partially gela- 

 tinized than in 77. ossullan, so that there is much greater 

 variation between complete and total gelatinization than 

 in that parent and in II. pyrrlia. 



In the reaction with nitric acid H. ossultan-pyrrha 

 shows qualitatively a close resemblance to both parents, 

 but is somewhat nearer to 77. pyrrlia than to H. ossultan. 

 A character inherited from one or both parents may be 

 accentuated or lessened in the hybrid. 



The reaction with sulphuric acid begins immediately. 

 Complete gelatinization occurs in about 30 per cent of the 

 entire number of grains and 40 per cent of the total 

 starch in 5 minutes ; in about 90 per cent of the grains 

 and 95 per cent of the total starch in 15 minutes ; in more 

 than 99 per cent of the complete and total starch in 30 

 minutes. (Chart D 47.) 



The reaction with hydrochloric acid begins in a few 

 grains immediately. Complete gelatinization occurs in 

 about 4 per cent of the grains and 6 per cent of the total 

 starch in 5 minutes; in about 9 per cent of the grains 

 and 50 per cent of the total starch in 15 minutes; in 

 about 42 per cent of the grains and 82 per cent of the 

 total starch in 30 minutes; in about 54 per cent of the 

 grains and 89 per cent of the total starch in 45 minutes ; 

 in about 67 per cent of the grains and 91 per cent of the 

 total starch in 60 minutes. (Chart D 48.) 



The reaction with potassium hydroxide begins imme- 

 diately. Complete gelatinization occurs in about 10 per 

 cent of the entire number of grains and 20 per cent of 

 the total starch in 5 minutes; in about 20 per cent of 

 the grains and 54 per cent of the total starch in 15 

 minutes ; in about 37 per cent of the grains and 74 per 

 cent of the total starch in 30 minutes ; in about 49 per 

 cent of the grains and 76 per cent of the total starch in 

 45 minutes; in about 53 per cent of the grains and 78 

 per cent of the total starch in 60 minutes. ( Chart D 49.) 



The reaction with potassium iodide begins in a few 

 grains immediately. Complete gelatinization occurs in 

 about 1 per cent of the entire number of grains and 3 

 per cent of the total starch in 5 minutes ; in about 4 per 

 cent of the grains and 10 per cent of the total starch in 

 15 minutes; in about 13 per cent of the grains and 20 per 

 cent of the total starch in 30 minutes; in about 17 per 

 cent of the grains and 25 per cent of the total starch 

 in 45 minutes; in about 19 per cent of the grains and 33 

 per cent of the total starch in 60 minutes. (Chart D 50.) 



The hilum swells slightly but no bubble was detected 

 thereat as in //. ossullan, less frequent than in II. pyrrha. 

 The hilum is frequently fissured and these fissures be- 

 come enlarged and refractive, more prominent than in 

 the parents, but nearer to II. pyrrha. The entire grain 

 becomes very refractive, but in a few grains the lamella? 

 may become more distinct and a border of slightly greater 

 refractivity may be separated from the main body of the 

 grain by one very distinct lamella. The sharper defini- 

 tion of the lamellae and the presence of a refractive bor- 

 der is about as frequent as in II. ossultan, but slightly 

 more so than in 77. pyrrha. Very refractive grains may 

 become punctated previous to gelatinization, more com- 

 monly observed than in the parents. Deep fissures of 

 the same character are formed as noted in the parents, 

 they are somewhat deeper than in 77. ossultan, about as 

 deep and branched as in 77. pyrrha. The same methods 



